Eggs and Bacon Pancakes

Eggs and Bacon Pancakes

Blogger Chris Mower of The Cooking Dish combines his favorite breakfast foods and flavors into a simple and fun pancake breakfast.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1
lb sliced bacon
2
cups Original Bisquick® Mix
1
cup milk
6
eggs
Salt and pepper to taste
Real maple or maple-flavored syrup
  1. Cut bacon slices into 1/2-inch pieces. Cook in skillet or microwave until desired crispness is reached.
  2. Meanwhile, heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  3. In medium bowl, stir together Bisquick® mix, milk and 2 of the eggs until well blended. Stir three-fourths of the cooked bacon into batter.
  4. For each pancake, pour about 1/3 cup batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook until golden brown.
  5. While pancakes are cooking, in 8- to 10-inch skillet, cook remaining 4 eggs and remaining one-fourth of the cooked bacon over medium heat until scrambled. Add salt and pepper to taste.
  6. Remove pancakes from griddle. Using biscuit cutter or round cookie cutter, cut a circle in center of every other pancake. Stack cut pancake over whole pancake on serving plate. Fill hole with eggs and bacon. Serve warm with syrup.
Makes 4 servings (2 pancakes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
After bacon is cooked, remove extra grease by placing the bacon on a paper towel-covered plate and pressing the top of the bacon with another paper towel.
For extra-delicious eggs, add a couple tablespoons of bacon grease to the eggs before scrambling.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.